Asian Quinoa Salad

by Pam on July 10, 2013

I have been trying to incorporate more quinoa into our diet so when I ran across this recipe on Two Peas & Their Pod, I bookmarked it right away. This salad was quick and simple to make and tasted wonderful. I loved the different flavors, textures, and colors in this beautiful salad. My husband liked it and my son did too except for the bell peppers and cabbage, and my daughter thought it was just okay. I loved it. It was light, healthy, and so flavorful. I had the leftovers for lunch today and it tasted even better. Thanks for the great recipe Maria.

Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Place the quinoa in a large bowl and let it cool for 10 minutes. Add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

Directions:

Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Place the quinoa in a large bowl and let cool for 10 minutes. Add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

This salad is excellent-what a great recipe. My mother loved it and my husband requested I make it for the next work potluck. I forgot to buy carrots, but I did have some radishes and they were a great addition! Thanks for the recipe!

I really loved this!!! It was so good. But I would recommend to eat it by the next day. I tried to make a double recipe of it for lunches for the week and it got really soggy by day 3. That’s what I get for trying to save time and only cook one day a week